1 1/2 c Onions; finely chopped
2 tb Vegetable or olive oil
2 x Eggplants (13 oz ea)
2 cl Garlic; unpeeled
1/3 c Walnuts; coarsely chopped
Salt
1/2 ts Ground coriander seeds
2 ts Minced green chili
2 tb Water
1/8 c Flat-leaf parsley
2 tb Lovage leaves; chopped -OR-
1/4 c Celery leaves; chopped
2 ts Tarragon, dill, or coriander;
- chopped
2 ts Mild vinegar
Fresh ground black pepper
Few lovage leaves for
- garnish
In general, substitute 1/3 the amount of celery leaves called for
in any recipe with lovage.
In a 9" skillet slowly cook the onions in oil until soft & golden,
about 20 minutes. Remove from the skillet & set aside.
Makes about 1/4 cup.
Prick eggplants with a skewer in 2-3 places. Bake, steam, or boil
the eggplants whole until they are completely tender. Separately,
boil, steam, or microwave the garlic until soft, 2 minutes.
Transfer the eggplant to a slanted wooden board or a large
colander; split lengthwise, place opened side down, cover with a
heavy weight, and leave to drain & cool, about 10 minutes. Skin;
stem; discard any hard seeds. Shred the pulp with your fingers,
place in a mixing bowl, set aside. Peel the garlic. In a mortar or
a mini-chopper, combine nuts with 1/4 ts salt, the garlic, ground
coriander & chili. Pound until the nuts exude their oil and the
mixture is smooth. Work in the water to make a light, smooth cream.
Combine with eggplant and, using your fingers, mix in the herbs &
fried onions. Sharpen the mixture with the vinegar & season with
salt & pepper. Scoop into a shallow serving dish, cover tightly
with plastic, and chill for a few hours. Serve at room temperature
decorated with small torn lovage leaves.
From The Cooking of the Eastern Mediterranean by P.Wolfert
